Glutenfreie Mummy Breakfast Sausage Rolls
Fun and savory gluten-free breakfast sausage rolls that are perfect for Halloween or any busy morning.
Ingredients
For the Rolls
- 1 package Gluten-free dough or wrap option (gluten-free puff pastry, pizza dough, or low carb wraps)
- 1 pound Breakfast sausage (pork, turkey, or chicken) Use your favorite variety
- 2-3 large Eggs Optional, for additional filling
- 1 cup Cheese (cheddar, mozzarella, or dairy-free shreds) Optional
- to taste Salt, pepper, garlic powder
- a pinch Smoked paprika Optional
- 2 tablespoons Olives or pepper bits For mummy eyes
Instructions
Preparation
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- If using raw sausage, cook it in a skillet until browned, then drain any excess grease. If using pre-cooked sausage, warm it in the skillet.
- If desired, scramble 2 to 3 eggs in the same skillet, keeping them soft as they will continue to cook in the oven.
- Roll out the gluten-free dough and cut into thin strips to resemble bandages.
- Place sausage, a small spoon of scrambled eggs, and cheese at one end of the dough strip. Wrap to create mummy rolls, leaving a gap for the eyes.
- Transfer the wrapped rolls to the baking sheet and bake for 12 to 18 minutes until golden and crisp.
- Add olive slices for eyes after baking, or press them in beforehand if preferred.
Notes
Let the rolls cool completely before storing. Refrigerate in an airtight container for up to 3 days or freeze individually for up to 2 months. Reheat in the oven or air fryer to maintain crispness.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 15gProtein: 12gFat: 18gSaturated Fat: 6gSodium: 450mgFiber: 1gSugar: 1g
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